Preheat oven to 400 degrees F. Coat sheet pan with non-stick spray or parchment paper.

Cut each potato in half lengthwise, creating two large halves. Cut each half in half lengthwise, then half those pieces again lengthwise. Each potato will yield 8 even wedges.

Soak wedges in warm water for 10 minutes. Drain; pat dry. (Note: soaking creates a crispier exterior during baking. You can omit this step if desired.)

Meanwhile, in small bowl, whisk together avocado oil, lemon zest and juice from half lemon.

Transferred dried wedges to prepared pan. Drizzle with lemon-avocado oil mixture. Sprinkle on garlic powder, onion powder, salt and pepper. Toss wedges until mixed well and evenly coated.

Arrange potato wedges on baking sheet, if necessary, so each is placed cut-side down with about ¼ inch between each one. (Use a second sheet pan if needed.)

Bake for 30 minutes. Flip, put the other cut-side down and bake additional 25-30 minutes until golden brown and fragrant.

Remove from oven and sprinkle with thyme.